Indian

Recipe of the Month – Mung Dal Kitchari (Vata)

Recipe of the Month Mung Dal Kitchari

This kitchari recipe was donated by Ayurvedic Practitioner Rachel Collins and can be eaten by all doshas but is especially good for Vata Dosha, want to know what we mean by that make sure to check out Ger’s Monthly Update! And although this dish may look like a bowl of scrambled egg it is actually quite tasty and comforting so don’t let it’s look deceive you.

Ingredients

1 cup Basmati Rice
1/2 cup Split Yellow Mung Dal
3 tbsp Ghee
1 tsp Black Mustard Seeds
1 tsp Cumin Seeds
2 pinches Hing (Asafoetida)
1/2 tsp Turmeric
1/2 tsp Salt
4 cups Water

split mung dal recipe of the month

Method

Wash the rice and mung dal well. If you have time let the mung dal soak for a few hours before cooking, as it helps with digestibility. If you have a particularly difficult time digesting beans, you may want to precook the beans for 20-30 minutes using the 4 cups of water.

In a saucepan over medium heat, heat the ghee and add the mustard seeds, cumin seeds and hing. Stir a moment until the seeds pop.

Add the rice, mung dal, turmeric and salt and stir until well blended with the spices.

Add the water and bring to a boil. Boil for 5 minutes uncovered, stirring occasionally.

Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes

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Ger’s April 18 Monthly Update

Ger's Monthly Update Only Natural

Would you buy tahini from this man?

We would and here’s why. Meet Nikolas Papadopoulos. Nikolas is Greek and grew up with a love of the unadulterated foods of his homeland. Having moved to Ireland he set up El Greco Foods in 2013. As his website says :
“Drawing inspiration from the Greek culture of food we travel the country to find the people whose produce we put on the table. Our aim is to offer products that are natural, nutritious, flavoursome and ethically sound.”
We’re so with you on that Nikolas and we’re thrilled to have just become stockists of El Greco’s amazing food offering.
Nikolas Papadopoulos Only Natural
From chatting with Nikolas I discovered how important it is for him to personally get to know the producers who’s foods he brings to the Irish market such as Mihalis Tzortzis the producer of his Olvia organic olive oil.

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Which fat is best for you? This is butter but not quite as you know it!

Fat Only Natural

Which is the best cooking fat to use

Butter, olive oil, coconut oil, peanut oil, rapeseed oil? The choice is huge and you can be forgiven for being confused. Let’s look at the first option mentioned, butter, but I’m not talking about Kerrygold. Rather let’s look at the health advantages of Ghee or clarified butter which is rapidly increasing in popularity.

Firstly what is ghee? Ghee is clarified butter, but simmered longer to bring out butter’s inherent nutty flavor. Traditionally made from buffalo or cows milk, the process of making ghee removes the water and milk fats, leaving a high-smoke point (meaning that it can be heated to a pretty high temperature before it starts to smoke). Plus, it’s nutritionally rich like coconut oil. In Ayurvedic medicine ghee has been recommended for its health giving properties for millennia and now it seems that modern science is backing this up.

So what are its advantages?

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